Word from the front lines (as well as the front of the line) at Dominique Ansel Bakery: People are eating Cronuts. About 80 brave souls were in queue outside the Spring Street shop yesterday when the chef unlocked the doors at 8 a.m. sharp. Today’s customers (including Paulette Goto and pastry chef Zac Young) started gathering just before 5 a.m., and the line was between 100 and 200 deep just after the bakery opened, down from, well, maybe a gazillion over the summer at the height of Cronut Hysteria. One Cronut “regular” told Grub Street that the line was “definitely the shortest he’d ever seen,” which he attributed to the long weekend, then added he was going to go back to the end of the line after he got his first to “try to get another.” A rep says the kitchen is increasing production, and for the last three days everyone who’d waited outside the bakery had been able to snag at least one fig and mascarpone Cronut. [Earlier]